PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Natural/Quick

1 tbsp olive oil

¹⁄₂ medium yellow onion, chopped

1 cup chopped carrot

¹⁄₂ tsp kosher salt

¹⁄₄ tsp freshly ground black pepper

1 medium russet potato, peeled and diced

2 cups From-Scratch Chicken Stock or low-sodium chicken stock

1 tbsp cornstarch

2 tbsp water

¹⁄₂ cup whole milk

2 cups frozen corn kernels

2 tbsp chopped fresh chives

1. Select Sauté, and add the olive oil to the inner pot. Add the onion, carrot, kosher salt, and pepper, and sauté for 5 minutes, or until the onions are soft and translucent.

2. Add the potato and chicken stock. Stir well. Combine the cornstarch and water in a small bowl. Stir well, and set aside.

3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 5 minutes. When the cook time is complete, allow the pressure to release naturally for 10 minutes, and then quick release the remaining pressure.

4. Remove the lid, and stir in the milk and corn. Select Sauté, bring the ingredients to a simmer, and then add the cornstarch mixture. Stir continuously until the chowder thickens (about 5 minutes).

5. Ladle the chowder into serving bowls and top each serving with chopped chives. Serve hot.